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Nutella Thumbprints: Pure Bliss Cookie Magic

Nutella Thumbprints
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These Nutella Thumbprint cookies feature a soft, melt-in-your-mouth shortbread base made with ground hazelnuts, a rich dollop of creamy Nutella in the center, and a final dusting of powdered sugar. They are simple, elegant, and perfect for any occasion.

Ingredients

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  • 1 cup all-purpose flour
  • 3/4 cup ground hazelnuts
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 1 tsp pure vanilla extract
  • A pinch of salt
  • 1/2 cup Nutella
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, cream together the softened butter and granulated sugar until the mixture is light, pale, and fluffy, about 2-3 minutes.
  3. Scrape down the sides of the bowl. Add the egg yolk and vanilla extract, and beat until combined and smooth.
  4. In a separate bowl, whisk together the flour, ground hazelnuts, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together without any dry streaks.
  6. Scoop about a tablespoon of dough and roll it into a 1-inch ball. Place the balls on the prepared baking sheet, about 2 inches apart.
  7. Use your thumb to press an indent into the center of each dough ball. If the dough sticks, lightly dust your thumb with flour.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers should still look soft.
  9. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
  10. Once completely cool, fill each indent with Nutella. Gently warming the Nutella slightly can make it easier to spoon or pipe.
  11. Dust the finished Nutella thumbprint cookies generously with powdered sugar.

Notes

  • For gluten-free Nutella thumbprint cookies, use a 1:1 gluten-free baking blend instead of all-purpose flour.
  • To enhance the nutty flavor, toast the hazelnuts before grinding them.
  • If the dough is too crumbly, add a teaspoon of cold water or milk at a time until it comes together.
  • The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.
  • To prevent the thumbprints from puffing up, re-press the indents with the back of a teaspoon halfway through baking.
  • Using a piping bag for the Nutella filling ensures a clean and professional finish.

Nutrition

Find it online: https://yummywords.com/nutella-thumbprints/

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